Dilly Beans

From Vegetable Cookbook

Pickles and Preserves Recipes | Vegetables Recipes

Yield: Serves 8 to 10

Dilled green beans make marvelous tidbits to nibble as appetizers.

• 2 pounds green beans whole
• 1 cup water
• 3/4 cup white vinegar
• 1/2 cup sugar
• 2 garlic cloves, sliced
• 1 teaspoon dried tarragon
• 1 bay leaf
• 1 teaspoon salt
• 1 tablespoon mustard seed
• 2 tablespoons chopped fresh dill leaves

1. Drop the beans into a large pot of boiling salted water and cook, uncovered, at a gentle bubble for 6 to 8 minutes or just until crisp-tender. Drain in a colander set under cold running water. Shake to remove as much water as possible.

2. In a large saucepan, combine the water vinegar and sugar. Add the garlic, tarragon, bay leaf, and salt. Stir in the mustard seed and bring the liquid to a boil. Stir to completely dissolve the sugar. Remove from the heat. Add the dill leaves and pour the mixture into a large rectangular baking dish. Add the cooked beans, arranging them so that they are well coated. Cover the dish with waxed paper, then with aluminum foil. Refrigerate for at least 24 hours. Serve chilled or at room temperature.

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